Trim beet tops and reserve leaves, wash skins of beets thoroughly and pat dry. Cut into quarters, toss in olive oil and sprinkle with salt, roast beets at 400 degrees for 20 minutes until tender not soft and mushy. Reserve and chill in refridgerator.

Quinoa Crackers

¼ cup cooked red quinoa

1 cup gluten free flour

¼ tsp kosher salt

1 Tbsp. Whole unsalted butter

½ cup whole milk

2 drops vegetable red coloring

Pre Heat oven to 275 degrees no fan. Add the salt and flour to food processor and then slowly cut in cold butter, Quinoa and coloring. Slowly add milk to form soft but not sticky dough. Divide the dough into 2 portions and roll out into paper thin sheets, note* more flour may be used to prevent sticking while rolling the dough out. Cook on a silpat or parchment lined sheet pan for 10 minutes, allow to cool and break off portion size desired.

Pistachio Goat Cheese

½ cup Drakes Farms Chevre

½ tsp Kosher Salt

½ tsp Coarse Grind Black Pepper

¼ cup Drake Farms Goats Yogurt

¼ cup ground pistachios toasted

In a mixing bowl with whisk attachment place all ingredients into bowl, whip at high speed until well combined and fluffy.

Pomegranate Reduction

1 cup pomme juice

2 Tbsp. Light corn syrup

2 Tbsp. Port Wine

Reduce all ingredients in a sauce pan by half. Remove from heat and cool in refrigerator until cool and syrupy.

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